Pakistani Food

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Buttair .. بٹیر

 

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Village food

 

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کھچڑی​

 

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Item used in helpful in cooking process.

 

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Tandoori Lamb Chops Recipe

Ingredients:
Lamb chops – 6 to 8 pieces
Ginger-garlic paste – 2 tbsp
Thick curd (yogurt) – ½ cup
Lemon juice – 1 tbsp
Mustard oil – 2 tbsp (or any oil)
Kashmiri red chili powder – 1 tsp
Red chili powder – 1 tsp (adjust to taste)
Turmeric powder – ½ tsp
Garam masala – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Crushed kasuri methi – 1 tsp
Salt – to taste
Freshly chopped coriander or parsley – for garnish

Instructions:

1. Clean the Lamb Chops:

Rinse the lamb chops and pat them dry.

Make light slits on the meat so the marinade can penetrate well.

2. First Marination:

Rub the chops with lemon juice, salt, and ginger-garlic paste.

Let it rest for 30 minutes.

3. Second Marination:

In a bowl, mix curd, oil, chili powders, turmeric, garam masala, cumin, coriander, and kasuri methi.

Add the marinated lamb chops and coat them well.

Cover and refrigerate for at least 4 hours or overnight for best flavor.

4. Grill/Bake/Cook:

Preheat oven to 200°C (390°F). Place the chops on a wire rack with a tray underneath.

Grill for 20–25 minutes, turning once halfway, until nicely charred and cooked through.

Or pan-sear in a hot skillet or grill pan for 4–5 minutes on each side and finish in the oven if needed.

5. Serve:

Garnish with lemon slices, fresh herbs, and a sprinkle of chaat masala.

Serve hot with mint chutney or your favorite dip.

 

[ghazi52]

Sunday Special Mutton Curry

Ingredients:

For marination:
Mutton (bone-in) – 500 g
Curd – ½ cup
Ginger-garlic paste – 1 tbsp
Red chili powder – 1 tsp
Turmeric – ½ tsp
Salt – to taste

For curry:

Oil – 4 tbsp
Ghee – 1 tbsp (optional, for richness)
Bay leaf – 1
Cinnamon – 1 inch
Cloves – 4
Green cardamom – 3
Black cardamom – 1
Onions – 2 large, thinly sliced
Tomatoes – 2 medium, chopped
Ginger-garlic paste – 1 tbsp
Red chili powder – 1½ tsp (adjust to taste)
Turmeric – ½ tsp
Coriander powder – 1½ tsp
Garam masala – 1 tsp
Fresh coriander – for garnish
Water – as required

Instructions:

1. Marinate the mutton:
Combine mutton with curd, ginger-garlic paste, red chili powder, turmeric, and salt. Mix well and marinate for at least 1 hour (overnight for best results).

2. Cook the base:
Heat oil and ghee in a heavy-bottomed pan or pressure cooker. Add bay leaf, cinnamon, cloves, and cardamoms. Let them sizzle.

3. Sauté onions:
Add sliced onions and fry until golden brown.

4. Add ginger-garlic paste:
Sauté until raw smell disappears.

5. Add spices & tomatoes:
Add turmeric, red chili powder, coriander powder. Stir well. Then add chopped tomatoes. Cook until soft and oil separates.

6. Add marinated mutton:
Mix the marinated mutton into the masala. Cook on medium-high heat for 10–15 minutes, stirring occasionally.

7. Pressure cook:
Add enough water for desired gravy consistency (about 1½ cups). Close the lid and pressure cook for 4–5 whistles (or until mutton is tender).

8. Finishing touch:
Once pressure releases, check salt and spice. Add garam masala. Simmer for 5 more minutes.

9. Garnish:
Add fresh coriander leaves.

Serving Suggestion:

Serve hot with jeera rice, lachha paratha, naan, or steamed basmati rice.

 

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Mutton Aloo

 

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Kala Chana Recipe

Ingredients:

Kala chana (black chickpeas): 1 cup (soaked overnight)
Oil: 1½ tbsp
Mustard seeds: ½ tsp
Cumin seeds: ½ tsp
Curry leaves: 8–10
Green chilies: 1–2 (slit)
Hing (asafoetida): a pinch
Ginger (grated): 1 tsp
Turmeric powder: ¼ tsp
Red chili powder: ½ tsp
Coriander powder: 1 tsp
Salt: to taste
Amchur (dry mango powder): ½ tsp (optional)
Fresh coriander: chopped (for garnish)

Method:

1. Pressure cook chana:
Drain soaked chana and pressure cook with 2½ cups water and a little salt for 4–5 whistles or until soft. Drain and set aside.

2. Tempering:
Heat oil in a pan. Add mustard seeds and let them splutter. Then add cumin seeds, hing, curry leaves, and green chilies. Sauté for a few seconds.

3. Add aromatics & spices:
Add grated ginger and sauté briefly. Then add turmeric, red chili powder, coriander powder, and salt. Mix well.

4. Toss chana:
Add the cooked and drained chana to the masala. Mix everything well so that the chana is coated with the spices.

5. Dry roast:
Cook on medium flame for 5–7 minutes, stirring occasionally, until slightly crispy.

6. Finish:
Add amchur if using. Garnish with fresh coriander and serve hot.

Perfect as a protein-rich snack or a side dish with roti or rice.

 

[ghazi52]

Mutton Pulao Recipe

Ingredients:
Mutton (bone-in): 500 g
Basmati rice: 2 cups (soaked for 30 minutes)
Onions: 2 medium (thinly sliced)
Ginger garlic paste: 1½ tbsp
Green chilies: 2 (slit)

Whole spices:
Bay leaf: 1
Green cardamoms: 2
Cloves: 4
Cinnamon stick: 1-inch
Black peppercorns: 6
Cumin seeds: 1 tsp

Salt: to taste
Garam masala: 1 tsp
Oil/ghee: 3–4 tbsp
Fresh coriander: chopped (for garnish)
Water: ~4 cups or as needed

Method:

1. Pressure cook mutton:
In a pressure cooker, add cleaned mutton, salt, ½ tsp garam masala, and enough water to cover. Pressure cook for 3–4 whistles until tender. Reserve the mutton stock.

2. Sauté onions & spices:
Heat oil/ghee in a pot. Add whole spices and sauté for a few seconds. Add onions and cook until golden brown.

3. Add aromatics:
Add ginger garlic paste and green chilies. Cook for 2–3 minutes until raw smell disappears.

4. Combine mutton:
Add cooked mutton pieces and sauté for 5 minutes on medium heat.

5. Add rice:
Drain soaked rice and add it to the pot. Mix gently.

6. Pour stock:
Add the reserved mutton stock. Adjust water to make about 3½ to 4 cups total liquid. Add salt to taste.

7. Cook rice:
Bring to a boil. Cover and simmer on low heat for 15–18 minutes or until rice is fully cooked and water is absorbed.

8. Rest & garnish:
Let it rest for 5 minutes. Fluff gently. Garnish with fresh coriander.

Serve hot with raita or salad.
Alhamdulillah, a comforting and hearty one-pot meal!

 

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Wedding dish of Hazara..
Katwa Ghost

 

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